| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookie |
40 |
Servings |
INGREDIENTS
| 2 1/2 |
ts |
Ground ginger |
| 2 |
ts |
Ground cinnamon |
| 1 |
ts |
Ground nutmeg |
| 3/4 |
ts |
Ground cloves |
| 3/4 |
ts |
Ground cardamom |
| 2 |
tb |
Unsweetened cocoa powder; sifted or sieved |
| 1 |
pn |
Salt |
| 3/4 |
c |
Unsalted butter |
| 3 1/2 |
oz |
Semisweet chocolate |
| 1/4 |
c |
Brown sugar |
| 1/2 |
c |
White sugar |
| 5 |
lg |
Eggs; lightly beaten |
| 1 1/2 |
c |
All purpose flour; sifted |
INSTRUCTIONS
From: Katie E Green <kgreen@u.washington.edu>
Date: Sat, 19 Aug 1995 08:11:17 -0700
I have three different madeleine recipes to post over the next few days.
This is the first, adapted from Joy of Chocolate. These are very light and
taste more like pound cake than cookies.
It is also suggested that a madeleine mold can be used for chocolate candy
shells to hold mousse, ice cream, or to shape ice cream, itself. You could
bake miniature cheesecakes, cornsticks or make pastry shells for pate or
hors d'oeuvres.
Mix first 5 ingredients and set aside. Preheat oven to 350F. Grease
molds. Melt butter and chocolate together in saucepan. Remove from heat and
stir in sugars; stir in spice mixture. Beat in eggs thoroughly to form a
smooth batter. Fold in 1 cup flour; blend well; then remaining 1/2 cup
flour.
Place 1 heaping tablespoon batter into each greased mold. When all pan
molds are full, bang them on the counter once or twice to remove air
bubbles and distribute evenly. If necessary, flatten mold fillings with
dampened fingers. Bake 10 to 12 minutes until centers test done. Cool on
wire rack. Makes 40.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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